Method 1: Home yogurt starter can make delicious yogurt easily at home, and it is economical, and more importantly, hygienic and fresh. You can also create all kinds of fancy yogurt according to your requirements. Improve your life interest. For example; Yogurt, sour soy milk, sugar-free yogurt, skim yogurt, Bifidobacterium yogurt, Lactobacillus acidophilus yogurt, all kinds of juice yogurt, etc. You can easily make yogurt at home by using home yogurt starter. Enjoy modern scientific and technological achievements and pure yogurt. The method is as follows: take 250 ml to 1 liter of milk (about 1? 4 bags of fresh milk), you can also use milk powder to make milk. Heat and boil, add sugar. (You can also do without sugar). Cool to about 40 degrees. Similar to body temperature, it is appropriate not to burn your hands. Pour it into a suitable clean container or yogurt maker. Take out 1 bag of starter from the refrigerator and leave it at room temperature for 15 minutes to 1 hour, so that it can be balanced with room temperature. (Boiling milk at the same time can save time) Tear open the small bag, and pour the starter into the milk and mix well. Attention: Do not stir violently and do not stir out a lot of bubbles. Place at about 40 DEG C for fermentation for 4-6 hours. Do not shake, shake or stir during fermentation. The fermentation is completed when the milk has just solidified and a small amount of whey appears. Like to eat sour yogurt can appropriately extend the fermentation time. Take out the fermented yogurt and put it in the refrigerator for several hours or overnight. Stop the growth of lactic acid bacteria and continue to produce flavor substances, so that yogurt is more mellow and solidified more completely. Take it out of the refrigerator and stir it. Before eating, sugar can be added according to personal taste, and fruit juice and fruit material can also be added. People who can't eat sugar can add sweeteners or not. People who are afraid of cold can put yogurt at room temperature and eat it. Note: All the utensils used for fermentation should be clean. And boiled or scalded with boiling water. We must pay attention to hygiene in operation. Possible problems and solutions: 1. Milk does not solidify. A. When adding starter, milk is too hot, and the strain is scalded to death. Solution: Let the milk cool next time. B. Milk or milk powder contains antibacterial substances such as antibiotics to inhibit strains. Solution: Replace milk or powdered milk. C. the strain has been inactivated or expired due to improper preservation. Solution: replace the starter. 2. Incomplete milk coagulation. A. Insufficient fermentation time. Solution: extend the fermentation time. B. it is shaken during fermentation. Solution: Put it in a quiet and stable place for fermentation. 3. There is too much water (whey) after the milk is solidified. A. The milk is too thin. Solution: Add milk powder (2%). B. Solution for too long fermentation time: Pay attention to the fermentation time. Method 2: 1 heat 750g of fresh milk to 45-50 degrees. 2. Pour 125g of pure yogurt (which can be sold in the market) into fresh milk, add appropriate amount of white sugar according to personal taste, then stir evenly. 3. Leave it at room temperature for 4 hours, and then keep it in the refrigerator to be drunk at any time (the longer the time, the stronger the taste). Put the milk (Bailey packaging, the more beneficial). As long as the bagged milk is pure, never sweetened), put it in a pot and heat it (microwave oven is also ok) to 30 degrees Celsius (just try it by hand and it won't feel hot). Turn off the heat. Slowly pour the yogurt (preferably sugar-free) bought in the supermarket into the milk pot (while stirring it), then put it in a box or basin with a lid and naturally ferment it for 8-9 hours (at least 8 hours) at room temperature. It's delicious. If you really think it's sour, you can put some sugar (you'd better not, you'll get used to it). It doesn't matter if you can't drink it. It's better to drink it after you cover it and put it in the refrigerator. When I make it, the ratio is two kilograms of milk (1000ml) and a small box of yogurt 125ml (I use Mengniu Tetra Pak Pillow+Mengniu sugar-free yogurt)